Diploma - Baking and Pastry Arts Management

Level: 01

• ENL1813H

• Communications I

• Communication remains an essential skill sought by employers, regardless of discipline or field of study. Using a practical, vocation-oriented approach, students focus on meeting the requirements of effective communication. Through a combination of lectures, exercises, and independent learning, students practise writing, speaking, reading, listening, locating and documenting information, and using technology to communicate professionally. Students develop and strengthen communication skills that contribute to success in both educational and workplace environments. 

• FOD2140

• Introduction to Culinary

• Whether working in a deli, bistro, cafeor other food-related environment, familiarity with industry scaled food production is a valuable asset for students in baking and pastry arts. In this practical course, students experience fundamental knife handling skills, culinary techniques and safe handling procedures for culinary environments in order to increase their food preparation knowledge and skills for future employment opportunities. Students review basic cutting skills, cooking methods and recipe assembly for products such as salads, soups and sandwiches, that can showcase and extend baking and pastry arts for today's consumers in search of well-rounded, low-preparation meal options. 

• FOD2144

• Baking I - Theory

• Students acquire essential, practical knowledge to produce commercial bakery products. Students review major baking ingredients and their composition, flour milling, fermentation principles, trade terminology, and bakery-production principles and methods. 

• FOD2146

• Baking Practical I

• Students develop essential, practical skills to produce basic commercial bakery products. Students review basic production principles and gain confidence in weighing ingredients, mixing doughs and preparing batters, fillings and icings. Students prepare, bake and finish specific breads, rolls, buns, tarts, pies, puff pastries, muffins, tea biscuits, cookies, coffee cakes and Danish pastries. 

• HOS2143

• Shop Management and Sanitation

• Students develop an understanding of formula costing; metric and imperial systems; bakery formulation; formula yield conversion, formula balance, tools, equipment and trade-related calculations through study and practical sessions. Basic administrative functions of professional bakers are performed. Students study the sanitation code and Public Health Act ensuring that they are able to operate according to government regulations. Students write the test for the Sanitation/Food handling certificate. 

• HOS2288

• The Dinner Party

• Table manners are as unique to a culture as the foods they eat - how people eat varies widely from country to country. Participants in this course explore the culture and customs of international dining practices. Through investigation, discussion and reflection, participants have the opportunity to raise their own and each other's awareness and sensitivity to different cultural behaviours and customs. Over scheduled lunches and dinners, participants consider the influence of culture, society, religion, geography and history on dining practices around the world. 

Level: 02

• FLD0095

• Field Placement - Baking and Pastry Arts I

• Real-world practical experience allows baking professionals to further develop and refine their skills. Students benefit from opportunities to apply their knowledge in a workplace setting and may fulfill their work placement hours by volunteering or working for the host facility. Students attain entry-level positions that involve a variety of activities allowing application of principles and concepts developed during previous study. Students returning from Field Placement I bring additional practical considerations to subsequent study. 

• FOD2151

• Baking II - Theory

• Students acquire detailed practical knowledge required of professional bakers. Students gain required knowledge by reviewing major baking ingredients and their functions, such as fermentation and yeast-raised doughs, dough and batter mixing, baking, bakery terminology, and production of breads, pastries, cakes, desserts, fillings and icings.

• Prerequisites: FOD2144 

• FOD2156

• Cake Decorating Techniques

• Students decorate special-occasion cakes and a three-tier wedding cake, learn to make and use rolled fondant, cake-writing skills, pipe flowers, and identify and use equipment and labour-saving devices. 

• FOD2166

• Baking Practical II

• Students acquire comprehensive, practical skills required of professional bakers. Students review baking principles and gain confidence in selecting, weighing and mixing ingredients to formulation instructions. Students prepare, bake and finish foam cakes, pound cakes, pastries, petit fours, special occasion cakes, specialty breads, rolls, sponge dough products, puddings, and cream and choux paste desserts.

• Prerequisites: FOD2146 

• HOS2153

• Shop Management and Entrepreneurship I

• Students are introduced to basic concepts related to entrepreneurship. Students gain detailed knowledge and practical skills in basic bakery administration, ingredient and material selection; purchasing, receiving, storage, and issuing; stock control; security and rotation; ingredients and materials. Students also learn to design, structure and plan a bakery; to control the cost of products; eliminate waste; take stock and inventory; cost inventory; standardize formulas; develop formulas for new products; specific gravity conversions and inspect incoming goods.

• Prerequisites: HOS2143 

Level: 03

• ENL1823H

• Communications II

• Employers emphasize the need for communication skills that are effective in challenging workplace situations. Using a practical, vocational approach, students refine their writing skills, practise effective verbal communication, apply sound research skills and develop teamwork strategies in order to prepare a competitive package for the job search and interview process, to communicate negative news and persuasive messages using the indirect pattern, to create organized documents supported by research and to present clear oral messages targeted to specific audiences. A combination of lectures, exercises and independent learning activities support students in strengthening the communication skills required for success in educational and workplace environments.

• Prerequisites: ENL1813H 

• FOD2129

• Nutrition and Food Preparation

• A poor diet may have a harmful impact on health, and many food service customers in contemporary society have specific nutritional and dietary requirements. Students learn about the basic principles of nutrition and how these apply to food preparation. Emphasis is on the selection of ingredients and foods, based on requirements for general wellness from Canada's Food Guide for Healthy Living. Students explore current nutrition recommendations for fats, protein, carbohydrates, vitamins, minerals and weight control and apply them to the nutritional analysis of selected recipes. 

• FOD2148

• Sugar Techniques and Artistry

• Sugar is often the primary component in the creation of exquisite shapes and designs in the art of pastry. Students develop advanced skills in the art of pastry, learning the importance of sugar cooking and handling fundamentals. Students produce blown, pulled and poured sugars, simple casting, molding, pulling techniques, sugar designs and showpieces. Skills and knowledge learned during the course are used to create a sugar centerpiece. 

• FOD2149

• Chocolate Techniques and Artistry

• Chocolate is a primary component in the creation of exquisite shapes and designs in making candies, showpieces and decorations for cakes, pastries and individual desserts. Students develop skills in handling, melting, tempering, piping and decorating with chocolate to create various products including truffles, molded candies and chocolate centerpieces. 

• FOD2158

• Baking for Special Diets

• In recent years nutritional baking has seen a demand, and this course provides the additional skills and knowledge that are required for baking and pastry professionals to be successful in today's industry. Students learn to produce products that meet dietary restrictions due to allergies and various health related constraints. This course prepares students with exposure to techniques and ingredients that can be substituted without compromising taste, flavour and texture of professional baking and pastry products. Students use the knowledge of ingredients from theory courses and replace them with alternates. 

• FOD2159

• Artisan Bread

• The art of artisanal bread making has seen an increased popularity and is in high demand. Students learn and practice the skills in preparing artisan bread in our modern baking labs. Skilled baking faculty work closely with students in a wide range of areas, including sours, bigas fermentation and baking methods. Students learn and practice traditional artisanal bread using creative ingredients and professional techniques for mixing, kneading, folding, shaping and making dead dough centerpieces demonstrating their artistic flair.

• Prerequisites: FOD2166 

• HOS2015

• Dimensions of Food

• Food is a basic need all humans share. It is highly influenced by social policy and economics. Students explore the social and political issues related to food from traditional farming techniques to commercial food production, as well as sustainability and organically grown food. In addition, students consider various international and environmental issues concerning food policy, as well as social policy changes that affect the food industry. Students reflect on their own perceptions of food, as well as examine other real-world contexts and cases. 

Level: 04

• FLD0098

• Field Placement 2 Baking and Pastry Arts

• Possessing real-world practical experience from field placements prepares students for entry into the workplace. Students benefit from opportunities to apply their knowledge in a workplace setting and may fulfill their work placement hours by volunteering or working for the host facility. The final work term centers on a higher level of responsibilities in the workplace and must be completed prior to the end of the semester. 

• FOD2231

• Advanced Cake Decoration/Gum Paste

• Return to our pastry lab for more of the art of cake design. Building on basic cake decorating skills, students craft icing flowers, such as pansies, lilies and roses and arrange them in a beautifully balanced cake top bouquet. Students also develop the art of gum paste and rolled fondant work creating amazing hand-shaped flowers, beautiful borders and bold accents using easy-to-shape icings.

• Prerequisites: FOD2156 

• FOD2232

• Specialty Cakes,Marzipan and Petit Fours

• Specialty baking has become a focus in the modern food industry. Through a fully hands-on lab, students build on knowledge and skills previously gained to create a variety of specialty classical and modern cakes, marzipan fruits, figurines and flowers, petit fours, fancy cookies and an assortment of pastries. Special attention is given to finishing, glazing and varnishing products.

• Prerequisites: FOD2166 

• FOD2253

• Pastry and Plating Techniques

• Building on the skills acquired in Introduction to Baking and Pastry, students observe and prepare both hot and cold plated desserts. Emphasis is placed on textures, colours, garnishing and plating techniques.

• Prerequisites: FOD2119 or FOD2130 

• HOS2263

• Shop Management and Entrepreneurship II

• All professionals in the baking and pastry field benefit from having knowledge of basic business operations. Students examine the key components of a business plan with emphasis on entrepreneurship. Topics include team-building, leadership, store layout, marketing, merchandising and human resource management. Students also analyze franchising and buying an existing business compared to starting a new business.

• Prerequisites: HOS2153 

• Choose one from equivalencies:

• GED1207

• General Education Elective

• Visit the general education electives site for details about how to select these courses.

• Students choose one course, from a group of general education electives, which meets one of the following five theme requirements: Arts in Society, Civic Life, Social and Cultural Understanding, Personal Understanding, and Science and Technology.

• Equivalencies: DSN2001 or ENV0002 or FAM1218 or FIN2300 or GED0011 or GED0012 or GED0014 or GED0015 or GED1896 or GED5002 or GED5003 or GED5004 or GED5005 or GED5006 or GED5009 or GED5200 or GED5300 or GED6022 or GEN1001 or GEN1957 or GEN2000 or GEN2003 or GEN2007 or HIS0001 or HIS2000 or LIB1982 or MVM8800 or PSI0003 or RAD2001 or SOC2003